Job Description

EXECUTIVE DIRECTOR OF FOOD & BEVERAGE

Saint John's Resort — Plymouth, Michigan

About Saint John’s Resort

Saint John’s Resort is a premier destination resort rooted in purpose, hospitality excellence, and community impact. Situated on 200+ acres in Plymouth, Michigan, the property blends historic architecture with modern luxury and operates as a flagship Humanitarian Hotel—where profits support charitable initiatives through the Pulte Family Charitable Foundation.

The resort features a high-volume, complex, multi-outlet Food & Beverage operation, including elevated restaurants and lounges, expansive banquet and catering services, large-scale weddings and social events, corporate conferences, and Food & Beverage operations supporting a Championship Golf Course. This role oversees a dynamic, fast-paced environment requiring strong operational discipline, financial acumen, and a hands-on leadership approach.

With an emphasis on guest experience, associate engagement, and execution at scale, Saint John’s Resort, offers a rare opportunity to lead one of the region’s most robust and visible resort Food & Beverage platforms while shaping strategy, elevating standards, and driving continuous improvement across all outlets.

The Executive Director of Food & Beverage provides strategic leadership and executive oversight of all F&B operations at Saint John's Resort. This role is responsible for driving operational excellence, cultivating a service-first culture, and delivering exceptional guest experiences across all outlets, banquet operations, and event services. The Executive Director partners closely with the Assistant Director of Food & Beverage, who manages daily operations, while focusing on strategic planning, performance optimization, financial stewardship, and the development of a high-performing leadership team.

CORE RESPONSIBILITIES

Strategic F&B Planning

• Develop and execute the annual F&B strategic plan aligned with resort objectives, market positioning, and ownership expectations

• Lead menu engineering initiatives, pricing strategies, and concept development to maximize revenue and guest satisfaction

• Identify and implement innovative programming, seasonal offerings, and experiential dining concepts that differentiate the resort

• Conduct competitive analysis and market research to inform strategic decisions and maintain competitive positioning

• Partner with Sales and Events to optimize banquet and catering strategies, ensuring seamless execution of weddings and large-scale events

Operational Excellence

• Establish and enforce operational standards, systems, and SOPs that ensure consistency, efficiency, and quality across all F&B outlets

• Oversee outlet performance through structured audits, inspections, and compliance reviews

• Drive accountability for food quality, presentation standards, timing, and service execution

• Monitor and optimize inventory controls, vendor relationships, and procurement practices

• Ensure full compliance with health, safety, and sanitation regulations; maintain inspection-ready status at all times

Service Excellence & Guest Experience

• Champion a service culture rooted in anticipation, personalization, and exceeding guest expectations

• Ensure F&B outlets consistently achieve guest satisfaction benchmarks and service excellence goals

• Maintain visible leadership presence across outlets; engage with guests proactively to build relationships and gather feedback

• Monitor guest survey feedback and ensure timely review, response, and corrective action by outlet leaders

• Implement and sustain service training programs that reinforce luxury hospitality standards

Financial Stewardship

• Oversee divisional P&L performance including revenue optimization, labor productivity, cost of goods, and controllable expenses

• Develop accurate forecasts, annual budgets, and capital plans; deliver sustained profitability improvements

• Analyze daily, weekly, and monthly financial reports to identify trends, variances, and opportunities

• Partner with Finance to close budget gaps, reduce chargebacks, and optimize profitability across all revenue centers

• Ensure accurate billing, revenue capture, and inventory controls for all F&B operations

Culture Building & Leadership Development

• Build and sustain a positive, high-performance culture founded on accountability, collaboration, and continuous improvement

• Lead consistent one-on-one meetings with direct reports and facilitate weekly leadership huddles to align priorities and outcomes

• Recruit, develop, and retain top talent; strengthen the leadership pipeline through coaching, mentorship, and succession planning

• Reduce turnover, enhance engagement, and foster an environment where team members thrive and grow

• Model the values and behaviors expected of the team; lead by example in professionalism, service, and work ethic

• Oversee completion and sustainment of all F&B training programs, certifications, and SOP compliance requirements

Leadership & Cross-Functional Collaboration

• Serve as the executive liaison between ownership, senior resort leadership, and the F&B division

• Provide executive-level direction while empowering the Assistant Director of Food & Beverage to oversee daily operations

• Partner cross-functionally with Rooms, Sales, Events, Engineering, and other divisions to ensure alignment and seamless guest experiences

• Represent F&B in executive committee meetings, ownership reviews, and strategic planning sessions

QUALIFICATIONS

Required

• 8+ years of progressive leadership experience in food & beverage operations across outlets and high-volume events

• Minimum 5 years in an executive or senior leadership role (Director level or above)

• Proven track record of driving measurable improvement in guest satisfaction, financial results, and team culture

• Strong financial acumen with demonstrated success in budgeting, forecasting, P&L management, and cost controls

• Exceptional leadership, coaching, and communication skills with the ability to inspire high-performing teams

• Experience managing multi-outlet operations including restaurants, bars, in-room dining and high-volume banquet and event operations (weddings, corporate events, golf outings)

• Flexibility to work evenings, weekends, and holidays as business demands require

• Strong acumen in ProfitSword and Actabl Suite.

Preferred

• Experience in a Forbes 5 star/5 diamond luxury hospitality, resort, and large-scale conference center environments

• Culinary background or deep understanding of kitchen operations

• Bachelor's degree in Hospitality Management, Business Administration, or related field

• Certification in food safety management (ServSafe Manager or equivalent)

PERFORMANCE EVALUATION

Success in this role will be measured by:

• Guest satisfaction scores meeting or exceeding established benchmarks

• Achievement of financial targets including forecast accuracy, budget adherence, and profitability goals

• Sustained reduction in turnover and measurable improvement in team engagement scores

• Outlet service standards compliance, training completion rates, mystery guest shopper scores exceeding 90%, and timely guest survey responses

• Successful execution of strategic initiatives and programming objectives

• Health and safety inspection results and compliance audit performance

Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!

What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:

• Work Today, Get Paid today, with Daily Pay!
• Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!

• Multiple Health Insurance and Life Insurance options

• 401k Plan + Company Match

• Paid Time Off

• Holiday Pay

• Pet Insurance

• Employee Assistance Program

• Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!

Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Companies is an Equal Opportunity Employer.

Qualifications

JOB DUTIES AND RESPONSIBILITIES

• Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department 
• Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll 
• Increases level of guest satisfaction by delivery of an outstanding product and service 
• Understands and executes all brand directives for strategic partners 
• Complies with brand dictated menus and programs 
• Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work 
• Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests 
• Provides direct oversight of the property wide Banquet and Catering options 
• Partners with the Sales Department to review all F+B minimums and selling guidelines.  
• Collaborates with Director of Sales on sales and marketing strategies 
• Accountable for all Brand Standards related to Food and Beverage 
• Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations 
• Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.  
• Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.  
• Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement 
• Ongoing maintenance of the physical asset through capital planning as required in the budget process 
• Follows all Health and Safety regulations 
• Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve 
• Other duties as assigned 

EDUCATION AND EXPERIENCE

• Minimum of High School education, post-high school education preferred 
• Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred 
• Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage 
• Food Handler and Alcohol Awareness Certifications (if applicable) 

KNOWLEDGE, SKILLS AND ABILITIES

• Knowledge of alcohol serving practices and standards   
• Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations   
• Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent 
• Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher 
• Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success 
• Leadership and supervisory practices and skills; effective verbal and written communication skills   
• Team player   
• Ability to exceed expectations of guests   
• Problem solving, decision-making and conflict-resolution skills   

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

*Schulte Companies is an Equal Opportunity Employer.